Isn't the wine supposed to get better when standing still and unfrozen? ;) If it's not that kind of wine one might want to consider buying new when needed instead of freezing...
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naugturAug 29 '10 at 16:29

I'm not willing to contradict this outright but I will say (1) look at Emiliano's answer -- I've heard the same but I haven't tried it (2) I've heard and adhere to the mantra: don't cook with wine you wouldn't drink. Again, I won't swear that this is the final word on the matter, but I've heard it said many times and it's what I personally go with.
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DinahAug 20 '10 at 2:47

As far as I understand it, as long as the liquid has somewhere to expand to when freezing, it should be fine. Since this is a half bottle, it should be able to expand up, so I wouldn't worry too much about freezing it in the bottle...assuming it's half full, of course. That's based on my understanding of liquids in general, but I'm not a wine expert at all, so please correct me if anyone knows otherwise. Now, if you have a glass bottle that's of poor quality and can't withstand freezing temperatures...that's another story :) But I would hope wine wouldn't come in one of those...
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stephennmcdonaldAug 20 '10 at 3:24

browsing from a while in the future... but you have a problem if the ice forms at the top first... :)
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JoeJan 28 '12 at 16:13

I have tried this, but not in a bottle, only in icecube containers. They are ok for putting in something like gravy or a bolognaise but I wouldn't use it in anything where wine is a main ingredient, like Coq au Vin.